- 200g wild mushrooms
- 1 garlic clove
- A handful of flat leaf parsley
- 6 rashers of pancetta
- 50g butter
- 4 cornish sole fillets
- 1 lemon
- Your choice of potato and vegetable side dishes, to serve
Prep: 15 mins | Cook: 15 mins
1. Preheat your grill to high. Trim any woody ends off the mushrooms and use a brush to clean away any dirt, if necessary. Peel and thinly slice the garlic clove. Finely chop the parsley, keeping it separate from the garlic and mushrooms.
2. Warm a large frying pan over a medium-high heat. When the pan is hot, add the rashers of pancetta. Fry the pancetta for 2-3 mins, then turn over and fry for a further 2-3 mins, till crisp. Transfer the pancetta rashers to a plate lined with kitchen paper and pop to one side.
3. Turn the heat under the frying pan down to a medium heat and add the butter. Add the mushrooms and garlic to the pan and season with a small pinch of salt and pepper. Cook the mushrooms for 5-6 mins, stirring occasionally, till tender and juicy.
4. While the mushrooms are cooking, rub the sole fillets with 1 tbsp oil and a pinch of salt and pepper. Arrange the sole fillets on a baking tray so they're skin-side-down. Slide the sole fillets under the grill and cook them for 4-5 mins, till tender and flaky.
5. Add the chopped parsley to the mushrooms and squeeze in the juice from half of the lemon. Stir well, taste and add a pinch more pepper if you think they need it. Arrange the grilled sole on warm plates and spoon over the buttery mushrooms. Top with the rashers of cooked pancetta and serve with your choice of potato and vegetable side dishes.